11lb point

Discussion in 'Beef' started by smoking canada up, Jul 25, 2007.

  1. What do i do with this over 2ft long point. It goes from 5 inches to 1/2 inch end to end. The bone has been removed and most or all of the flat has been removed, do i just stick a thermometer in the thick end and just pull that end that is done out and then cut the rest into burnt ends. Or do i stick all 5 thermometers in it and cut the parts off that are done as they become done. please help!!!!
     
  2. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    It almost looks like you could stuff it with something and roll it up.
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i'd lay some garlic,peppers, & spices in it, roll it up & pin the ends, then smoke THAT. but thats me,
     
  4. here are some pics of it
     
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    ok the first pic shows it better. id still put some goodies in the thin end & fold it over & pin it back to a more uniform thickness. or just put the fat end towards the heat & heep an eye on it. i really hate to cut mean as it's cooking cause for me it tends to dry out.
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Go back to your last thread, Debi splains it for ya![​IMG]
     
  7. its going it in 15mins 4am est good i hope it works
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    WELL!!! how'd that point come out? [​IMG]
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Must be done by now .... sound like it did him in too! Night Night Smoking Canada!
     
  10. yea it did me in . it was good 16hrs for the cook ty all for the help lol now i have 10 more coming 15-18lb each
     
  11. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    pics ???? where are the pics ???
     

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